COMMENT:
Since this Creole style chicken is served over grits, I have to
assume that it was originally a breakfast dish. This isn't surprising
because the Planter's Breakfast was served around 10:00 am. In many
cases this was the main meal of day. In fact, it was the origin
of our present day brunch.
INGREDIENTS:
- 6 boneless chicken breasts
- 1/2 cup oil
- 1/2 cup flour
- 3/4 cup chopped onions
- 1/2 cup chopped celery
- 1/4 cup chopped bell pepper
- 1/4 cup diced garlic
- 2 bay leaves
- 1-8 ounce can tomato sauce
- 1 quart chicken stock
- 1 tbsp chopped oregano
- 1 tbsp chopped basil
- 1 tsp chopped thyme
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
- 1/4 cup sliced green onions
- 1/4 cup chopped parsley
- 6 cups cheese garlic grits
METHOD:
In a heavy bottom dutch oven, heat oil over medium high heat. Season
chicken breasts with salt and pepper. Saute in oil until lightly
browned on both sides, remove and set aside. Sprinkle in flour and
using a wire whisk, stir constantly until dark roux is achieved.
Should black specks appear, discard and begin again. Add onions,
celery, bell pepper and garlic. Saute three to five minutes or until
vegetables are wilted. Add bay leaves and tomato sauce, blending
well into the vegetable mixture. Pour in chicken stock, one cup
at a time, until sauce consistency is achieved. Add oregano, basil
and thyme. Season to taste using salt, pepper and Louisiana Gold.
Bring mixture to a rolling boil and reduce to simmer. Add chicken
breasts to the sauce and allow to cook thirty minutes. Add more
stock should sauce become too thick. Add green onions and parsley
and adjust seasonings if necessary. Place one cup serving of hot
cheese garlic grits in the center of a ten inch plate, add one chicken
breast and top with generous serving of Creole sauce.
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